{"id":6025,"date":"2022-08-29T00:00:43","date_gmt":"2022-08-29T00:00:43","guid":{"rendered":"https:\/\/chef.shangeryou.com\/why-must-meat-be-cooked-to-a-minimum-internal-temperature\/"},"modified":"2026-06-09T09:52:37","modified_gmt":"2026-06-09T09:52:37","slug":"why-must-meat-be-cooked-to-a-minimum-internal-temperature","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/why-must-meat-be-cooked-to-a-minimum-internal-temperature\/","title":{"rendered":"Why Must Meat Be Cooked to a Minimum Internal Temperature?"},"content":{"rendered":"Meat products like chicken, pork, beef, and lamb are rich in nutrients your body needs. Some of these nutrients include protein, iron, iodine, zinc, and vitamin B12. Due to their nature and source, they also harbour bacteria such as E. coli, Salmonella, Campylobacter, and Listeria monocytogenes that can cause serious foodborne diseases. This is why it is important to cook meat to a minimum internal temperature<\/strong>.\u00a0<\/span>\n\nWhile food experts say meats are considered safe to eat when cooked at the right temperature for long enough (as it kills harmful bacteria), different types of meat, sizes, cuts, and cooking methods may require different minimum internal temperatures and cooking times.\u00a0<\/span>\n\n

Why Must Meat be Cooked to Its Minimum Internal Temperature?<\/span><\/h2>\nThe World Health Organisation (WHO) says that most known germs can be killed at temperatures above 149\u00b0F (65\u00b0C).<\/span>\n\nAll types of bacteria have specific environments and optimal temperatures for thriving. Most pathogenic bacteria and viruses can be killed by heating to 165\u00baF (74\u00b0C) or higher for just minutes during cooking.<\/span>\n\nThis is because heat disrupts bacterial structure, rendering them unable to function or multiply. Cooking also kills most food-borne germs, such as Salmonella (bacteria commonly found in uncooked poultry products and eggs that can cause diarrhoea and vomiting).<\/span>\n\nWhen cooking food, however, it must be heated properly all the way through \u2013 this is what ‘internal temperature’ is about, and you can only determine this through a food thermometer.<\/span>\n\nRaw meat and poultry must be heated to at least 145\u00b0F (63\u00b0C) for whole cuts or steaks of pork, lamb, and veal. Ground meats, on the other hand, must be cooked to 160\u00b0F (71\u00b0C), and poultry to 165\u00b0F (74\u00b0C).\u00a0<\/span>\n\nLeftover or reheated food must be heated to at least 165\u00b0F (74\u00b0C) and properly stored in a container in the fridge within a couple of hours of cooking to prevent bacteria from thriving.\u00a0<\/span>\n\nTip: Click here to get an instant-read, accurate thermometer<\/a><\/strong><\/em> for advanced meat internal temperature control.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Use-Proper-Cooking-Temperatures-to-Ensure-Safe-Food.jpg\n\n

How Do You Properly Cook Meat?<\/b><\/span><\/h2>\nHere’s a quick guide\u00a0to\u00a0safely cooking<\/a><\/strong><\/em><\/span>\u00a0different types and cuts of meat<\/a><\/strong><\/em>.\u00a0<\/span>\n\n145\u00b0F (63\u00b0C):<\/b> Beef (steak or roast), veal, lamb, chops, mutton, pork, ham, venison (steak or roast), bison (steak or roast), fish (salmon, tuna, bass, cod, etc.) and shellfish.<\/span>\n\n160\u00b0F (71\u00b0C):<\/b> Most fresh meats, ground beef, lamb, bison, and venison, fresh or raw ham<\/span>\n\n165\u00b0F (74\u00b0C): <\/b>Poultry, game birds, ground poultry, ham (precooked and reheated)<\/span>\n\nIf you are cooking fresh beef, pork, lamb, veal, elk, deer,\u00a0or moose, here are the\u00a0temperatures you need to remember for correct doneness: 160\u00b0F (71\u00b0C) for medium<\/span>\u00a0and 170\u00b0F (77\u00b0C) for well done.\u00a0<\/span>\n\nThere are times (or types of protein) that you can’t use a thermometer to measure the internal temperature. Some examples are crabs, lobsters, shrimp, and scallops. In this case, you have to cook them until their flesh looks opaque or pearly white. For clams, mussels, and oysters, cook them until their shells open.\u00a0<\/span>\n\nYou can stick a meat temperature chart magnet<\/a> <\/strong><\/em>on the refrigerator or grill to check the temperature at any time.\n\n

How Do You Take the Temperature of Meat?<\/span><\/h2>\nEven the best chefs in the most highly decorated Michelin-star restaurants have meat thermometers in their kitchens. This is because, unless you have infrared vision, it is impossible to tell the meat’s internal temperature or whether it is thoroughly cooked just by looking, smelling, and tasting.\u00a0<\/span>\n\nTo determine the internal temperature of the meat, use a meat thermometer.\u00a0<\/span>\n\nTo use a meat thermometer, insert the probe into the thickest part of the meat near the end of cooking, before the meat is expected to be done. The tip of the probe should not touch the bone, fat, or gristle.\u00a0<\/span>\n\nFor burger patties and chicken breasts, insert the probe through the side of the meat. If you are dealing with multiple pieces of meat, check the temperature of each slice to ensure it is thoroughly cooked.\u00a0<\/span>\n\nAfter cooking the meat, let it sit for at least three minutes before slicing or eating. This is called “rest time”, where the meat keeps (or continues to rise) its temperature to kill harmful germs.\u00a0<\/span>\n\nFor cuts like steaks, resting allows the meat to redistribute its juices, creating juicier, more tender meat. Cutting the meat straight away after cooking will cause the juices to b ereleased, leaving the meat brown and overcooked. A 10-minute rest is a general rule. But for thicker slices of meat, you have to give it more time to rest, which should be 5 minutes for every inch of thickness.\u00a0<\/span>\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/cook-meat-to-a-safe-internal-cooking-temperature.jpg\n\n

How to Get a Meat Thermometer?<\/b><\/span><\/h2>\nAs with most cooking tools, meat thermometers are available at your local stores, hardware and home supply stores, and, of course, online. However, you should know that there are different types of food thermometers, each designed for specific cooking methods and foods<\/span>. Here are the four most common types of food thermometers you can find:<\/span>\n\n\u00a0<\/span>Digital instant-read thermometers \u2013 <\/b>To use this type of thermometer, insert it about half an inch into the meat as it cooks. This thermometer can provide an accurate reading in as fast as 10 seconds.\n
    \n
  • Dial instant-read thermometers <\/b>\u2013 To use this type of thermometer, insert the probe into the thickest part of the meat up to 2 to 2.5 inches deep. Unlike the previous one, this type cannot stay inserted into the food while it cooks. This thermometer can provide a temperature reading in as fast as 15 to 20 seconds.\u00a0<\/span><\/li>\n
  • Oven-safe thermometers <\/b>\u2013 As their name suggests, these thermometers can stay in the oven while the meat is cooking. Insert the probe 2 to 2.5 inches deep into the thickest part of the meat. It will give an accurate reading in two minutes.\u00a0<\/span><\/li>\n
  • Pop-up thermometers \u2013 <\/b>This type of thermometer is commonly found in poultry and may even come packed with chicken or turkey. As its name suggests, it pops up when the meat reaches its safe and minimum internal temperature.\u00a0<\/span><\/li>\n<\/ul>\nNote that not all thermometers are made equal. Though price isn’t the deciding factor in quality, as with most things in life, you get what you pay for when shopping for cheap meat thermometers. With that said, you don’t have to spend a lot for a good quality meat thermometer. The best thing you can do is to do your own homework and read reviews of the thermometers you want to get.\u00a0<\/span>\n\nAlso, when shopping for a meat thermometer, consider the type of meat and the cooking method you usually use. If you barbecue frequently, then it is best to invest in high-quality, heavy-duty, multi-use thermometers, as they will last longer.\u00a0<\/span>","protected":false},"excerpt":{"rendered":"

    Meat products like chicken, pork, beef, and lamb are rich in nutrients your body needs. Some of these nutrients include<\/p>","protected":false},"author":1,"featured_media":6026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[194],"tags":[508],"class_list":["post-6025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-cook-safe-meatmeat-thermometers"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/comments?post=6025"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6025\/revisions"}],"predecessor-version":[{"id":7306,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6025\/revisions\/7306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media\/6026"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media?parent=6025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/categories?post=6025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/tags?post=6025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}